Strawberry Surprise Pie Recipes

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Steps:

• 1. Heat oven to 350 degrees.
• 2. CRUST: Mix together pretzels, butter and sugar. Coat a 13X9X2 inch baking dish with nonstick cooking spray. Pat pretzel mixture into the bottom of the dish. Bake at 350 degrees for 10 minutes. Cool completely.
• 3. FILLING and TOPPING: In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
• 4. In a large bowl, dissolve gelatin in boiling water. Stir in thawed strawberries. Place over larger bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
• 5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours.
• 6. To serve, cut into squares. Makes 16 servings.

Steps:

• For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
• For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside.
• In a medium bowl, mix together all of the filling ingredients and pour into the crust.
• Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.
• Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks are formed.

Steps:

• In a small saucepan over low heat, melt chocolate chips in milk whisk until smooth. Remove from heat whisk in egg yolks until blended. Return to heat. Cook and stir 5 to 6 minutes until glossy and thickened. Pour into pastry shell. Freeze 1 hour or until set. Transfer to refrigerator.Meanwhile, in another small saucepan, sprinkle gelatine over water let stand 1 minute. Stir in jelly. Over low heat, stir until gelatine is dissolved set aside.Reserve three strawberries for garnish. Place remaining berries in a large bowl mash slightly to release some juice. Stir in 1/4 cup sugar and 1/2 teaspoon of the vanilla until sugar dissolves. Stir in gelatine mixture until well blended. Freeze about 50 minutes or refrigerate 2 hours or until thickened but not set.Spoon strawberry mixture over chocolate layer in pastry shell. Refrigerate 1 1/2 hours or until set.In a small mixer bowl at medium speed, beat whipping cream, 1 teaspoon sugar, and remaining 1/4 teaspoon vanilla until stiff peaks form when beaters are raised. Mound in center of pie. Garnish with reserved whole berries. Serve within 1 hour.

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.